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Abiquiu – The Penitente Morada

April 25, 2011 - New Mexico

On a cliff in New Mexico stands the reason I could die and not regret having never seen Paris, or gasp, Italy. The structure is not in guidebooks; its presence on the internet limited. The wonder of it on this trip, a simple road trip on borrowed time, summarizes what travel should be – a serendipitous discovery of the unknown. I’d only heard of it from those who’d heard of it.  A small shotgun structure built in the 1700s of straw and mud, the soft curves formed by hand, the large bell at one end tethered to a frayed rope, neither it nor what transpires inside has been altered much by time. Standing respectfully behind the fence with evening bearing down I walked back and forth admiring its position on the hill, the three silhoutted crosses shifted in sand until they’d settled into their own quirky angles, the perfection of the clouds, the angles and time of day at which I’d want to photograph it…. Intent to absorb and appreciate the drama of the moment without a camera in hand, an ineffable joy at seeing this with my own eyes created unexpected tears.  I didn’t know then that the next evening I’d be inside the structure, part of a service a rare few have seen.

Penitente Morada

Photographed after permission was granted.

Abiquiu is known more as a general area in northern New Mexico. But there is an actual town – a private, protected tiny gathering of people tucked into the cliffs of the area; some families having lived here for generations. Like the hollers of West Virginia, the inhabitants live in precariously perched houses helter skelter among the cliffs. It reminded me a bit of Kashgar’s Old Town in China’s Xingiang Provence – New Mexican style. As I crept the truck up the narrow dirt road leading into town, a level area in the cliffs spread out suddenly into a large flat courtyard of sorts. The original villagers had planned the space well – a large adobe church anchored the community and provided a buffer between the outside world and the private dwellings on the other side. At every turn of the tires I felt an unease and wondered if I weren’t treading on private property – there were no signs.  The town was hushed and felt deserted but as I crept through the funnel of walls just past the church, I saw activity at one house – maybe a general store.  I went inside to test my resolve to ask about the morada and discovered it the town library. Smack in the middle of town with the only human movement, was the library. Impressive.  I inquired about the “church” I’d heard of.  You must be asking about the morada, a lady said. “It’s past the wall and up the hill.”  None of the roads looked Yukon passable. They looked like private driveways, river fingers breaking free just past the courtyard. “And there’s no photography.”  “Is it ever possible to photograph it?” “Yes with the permission of Brother Ralph.”  We went back and forth until I’d written my name and where I was staying on a sheet of paper and she’d promised to call him and have him call me.

Standing there with grit gathering like a party on my wet cheeks, the library Director’s business card fell out of my pocket.  By the time I’d chased and trompled it with a boot then placed it in a safer spot, dark had overtaken the hill; the morada tucked into shadow, lights for dinner beginning to twinkle from the houses not visible during the day. I headed to the Inn for a bit of research and hopefully a call from Brother Ralph.

Penitente is Spanish for one who does penance. And morada (Spanish for abode) is where they meet.  Just beyond the basics things get interesting. The Penitente are an extension of the ancient Hermandad (Spanish for brotherhood).  If you look to the history of medieval Spain, Castile specifically, you find they were an association of armed individuals that kept the peace in rural communities with the roots of the Los Penitentes dating back over a thousand years. Closer to home, the current incarnation of the Penitente Brotherhood springs from Mexico’s independence from Spain in 1821. Catholic authorities withdrew the Franciscan, Dominican and Jesuit missionaries from Mexico and replaced them with secular priests; but not one-for-one, which left small communities without a resident clergyman. Without a priest, men of these communities formed the Brotherhood for the purpose of prayer and spiritual and social aid.  A central organization never coalesced because the communities were so isolated and far apart.  A hermano mayor (elder brother) is elected head of the individual group of men. The Brotherhood from the beginning was fond of flagellation as a means to cleanse their sins (all the way back to ancient Spain). The Church, in the late 19th century attempted to stop what they called “archaic and heretical behavior”. The Brotherhood said “you’ve left us to our own devices and to fend for our communities’ spiritual and social needs the best we could all these years and now you want to tell us how to do it?!”  And then they went underground earning the ever intriguing “secret society” moniker.  It all ended well in 1947 when the Los Penitentes  received formal recognition from the Church. They remain active in northern New Mexico and southern Colorado. They are however still somewhat of a secret, representing isolated communities, meeting in ancient moradas way off the beaten path.

Well after dark the next evening, I drive the truck slowly to the top of the hill.  This morado, built in the 1700’s and most definitely a secret meeting site at one time,  is dimly lit on the exterior from a few modern solar ground lights. But the frigid New Mexico sky holds sparklers tonight – the way is well-lit. Stepping up and over a threshold, I can’t see much in the dimness, but a blast of scorching wood heat thumps me in the face. The runner room was nine feet wide and maybe 20 feet long with a worn wooden bench running partially down each side – we faced each other rather than facing the front. The floor was the kneeler. Tiny windows shuttered tightly.  It was old and immaculate. Walls were a slick shiny creamy white – like a coating of candy.  A low wattage lightbulb was strung to the side of the alcove aglow with candles. There were seven men and an older woman who had already begun prayer.  Their quiet reverent whispers and the crackle of the wood were the only sounds. I took a place at the end of the bench nearest the door but right across from the chugging wood stove. I’d just have to die of a heat stroke. At least I was in a good place. Ralph comes to me and shakes my hand, smiles at me. I already had tears. And they weren’t from the heat. I watched and listened and followed suit and observed that the men’s boots were dirty and worn – my own hiking boots blended nicely.  Working men. Hard working men.  Kind men. Gentle to the core. I was thankful I knew enough about a Catholic service to not stand in line for sacrament.  And then it was over. Into a tiny room with a burning kiva at the end of the morado opposite the sanctuary they invited me to duck and enter for cookies and cold drinks. And in there I met the men, one of their mother’s (a guest as well), and heard some about them and a little about the Brotherhood.  A strong sense of community and possibly a bit of mysticism impressed me. They requested one of my photographs of the exterior.  Invited me back.  Hugged me.  And in that tiny, dim, ancient, God filled castle room, all travel regrets were washed away like sins. Those too.

All names have been changed. And the deal for photography was strictly “non-commercial.”  Which is why there aren’t any advertisers on here.  The good stuff can’t be bought.

Penitente Morada

Penitente Morada

Penitente Morada

Other New Mexico related posts in this series:

The Abiquiu Inn

Abiquiu – The Penitente Morada

Abiquiu – Plaza Blanca

Abiquiu – The Dar al Islam Mosque

Abiquiu

The Green Chile Cheeseburger Trail

New Mexico Travel Sites:

Hatch Chile Festival – September 3,4, 2011

New Mexico Tourism

Where to buy hatch chiles

Join the Road Trip Revolution at the Solo Road Trip Facebook Fan Page, here.

Abiquiu – Plaza Blanca

Plaza Blanca, or the ‘white place’, rests protected and guarded in a valley of the Rio Chama hills.  Made famous by a 1940 painting by Georgia O’Keeffe, the sense inside the walls and spires of white sandstone is that it’s been long forgotten; so lonely that it whispers to itself for company. And for the pleasure of an experience like that on a planet with nearly 7 Billion people, the short trek is well worth it.

The White Place

Plaza Blanca late day

Having hiked in 3 times during the Abiquiu road trip, if you’re wanting to photograph this place, late afternoon presents the most dramatic lighting.

The White Place

Plaza Blanca, The White Place. Taken at 5:48 pm in November.

The White Place

Plaza Blanca. Taken late in the day, mid November.

Not that a morning hike can’t yield something worthwhile… they just take a little more work in the darkroom.

The White Place

Plaza Blanca in the morning, 9:06 am.

The White Place

Plaza Blanca taken at 8:31 am, mid November.

The White Place

Plaza Blanca in the morning.

Now that I see my photos side by side, forget what I said earlier about late afternoon. You can’t go too early or the sun won’t have crested the horizon enough to light the area. Same goes with evening – too late and it’s all shadow.

Carry a small backpack and water. Don’t take too much photography gear else you’ll miss the point of the place.  Which is something you’ll figure out once in there (the important thing to know is that there IS a point).  Me – I thought about dying in there and the tragedy of missing out on another Bode’s green chili cheeseburger but quickly jumped to how hard it is to fix our shortcomings but we can do a darn good job with well placed patches, that my camera gear was a burden, how interesting the miniature spires mimicking the big ones were and that several phallic symbols were prominent, the footprints I keep seeing could be God’s, yikes is that a coyote, look at the rabbit, I need to see the eye doctor when I get home, cursing how hard the rocks are as I lie back while the sun warmed my face and the air tickled my hair, the camera gear forgotten, death replaced by life, tears at the beauty, solitude whispers, the peace and quiet everywhere, including my head.

The White Place

Plaza Peace

Other New Mexico related posts in this series:

The Abiquiu Inn

Abiquiu – The Penitente Morada

Abiquiu – Plaza Blanca

Abiquiu – The Dar al Islam Mosque

Abiquiu

The Green Chile Cheeseburger Trail

New Mexico Travel Sites:

Hatch Chile Festival – September 3,4, 2011

New Mexico Tourism

Where to buy hatch chiles

Join the Road Trip Revolution at the Solo Road Trip Facebook Fan Page, here.

 

Abiquiu – the Dar al Islam Mosque

March 3, 2011 - New Mexico

The dirt road ripped over time by alternate acceleration and braking was so unrelentingly jarring, the truck protested like a child denied candy in the check out line.  I bit my tongue at 20 mph. A beater truck passed, the crap in the back bouncing higher than the crumpled tail gate. A juggling act of buckets, cans, and other flotsam gained upward momentum as he passed, then slowed with him to a carefree tossing about.  The helmsman fishtailed at the curve ahead. The road as wide as a street through one of the Midwest’s deserted towns on a Sunday afternoon, gave him ample space to bank from side to side and never interrupt the swirling performance in the back.  Spray paint on a trailer house door strapped to a barbed wire fence read “Door Into the Unseen.”  I studied the technique used to secure it to the multi-strand fence as I got out to look about and blot blood from the chomped tongue.

Door Into The Unseen

Door Into The Unseen

Abiquiu, New Mexico

Northern New Mexico, October

In a region devout to the faith of the Spanish throne, driving a washboard rough, chalky road in Abiquiu, New Mexico that snaked up to an adobe structure resembling the mosques of Northern Africa was a behind-the-wheel eureka moment.  It was as startling as gewgaw souvenirs in a high brow Taos gallery. Built by Egyptian architect Hassan Fathi in 1981, Dar al Islam was designed to serve as the fulcrum for a planned community. The village never materialized, but the mosque sponsors educational programs, retreats, and workshops connected to various educational institutions.  And it serves up magnificent architecture on a most unlikely backdrop.

Gawking and stumbling my way to the office for permission to walk about and photograph the exterior, I met Institute Director Rehana Shafi. Graciously he agreed to my no-commercial photography. I’m certain my photographic skill level was unquestionably a non-threat as he looked upon a person powdered with road dust, fighting her tongue to stay put and speaking with a lisp.

There’s not a religious bone in my body.  Spiritual bones, are quite another thing.  I’ve plenty of those. And have found road trips to be chock with moving experiences from one spiritual catalyst or another. Which is the reason I go – to be moved, and healed in the process (and I always return healed).  So on an October day as clearly bright and sensationally pristine as a Wyoming night, no wind, warm in the sun, cool in the shade, with an ultramarine sky streaked by an O’Keeffe flourish of white, I walked the mosque and grounds accompanied only by camera and free-wheeling thoughts.

Dar al Islam

Dar al Islam, Abiquiu

Dar al Islam

Dar al-Islam

Dar al Islam

The Mosque, Abiquiu, New Mexico

Dar al Islam

freewheeling thoughts

Dar al Islam

New Mexico, not Africa

Other New Mexico related posts in this series:

The Abiquiu Inn

Abiquiu – The Penitente Morada

Abiquiu – Plaza Blanca

Abiquiu – The Dar al Islam Mosque

Abiquiu

The Green Chile Cheeseburger Trail

New Mexico Travel Sites:

Hatch Chile Festival – September 3,4, 2011

New Mexico Tourism

Where to buy hatch chiles

Join the Road Trip Revolution at the Solo Road Trip Facebook Fan Page, here.

6 Foreign Travel Tips

February 3, 2011 - Travel & Road Trip How-To

To learn is one of the pleasures of travel abroad.  In one case however, I learned a lot about foreign travel and never made it out the home airport. Certain lessons from a cancelled trip stuck unpleasantly, not being shoved aside in lieu of the stories about language barriers and the memorable food that never materialized.  So as you sit daydreaming about your next trip to foreign soil, mind these to ensure an experience that’ll have a fighting chance of competing with those daydreams.

Lodging?

#1: Life Throws Curveballs

Don’t fall into the trap of thinking there is no way, no how, come hell or high water that the trip you’re planning could be cancelled.  This trip was to be a once-in-a-lifetime trip. One we’d given a lot of thought to, planned in our minds for a couple of years, and even committed the resources for. Travel insurance may cover some things, but it doesn’t cover prudence. By the time the trip came within a month of departure, our job situation had become unexpectedly dicey.  The decision to cancel was one of prudence. We knew we’d lose some money, but we couldn’t lose money we hadn’t yet spent. It’s not always illness or injury or some family crisis that creates a need to cancel.

If you go into the planning of a trip with this in mind, you won’t be unpleasantly surprised if the plug has to be pulled.

#2: Currency Change-ups

All of the lodging accommodations took the initial charges/downpayments in Euros. The exchange is easy enough to calculate.  BUT on the refund end several credited our credit card in British Pound Sterling.  In most cases, what I received back when I finally got the transactions converted back to Euros then U.S. dollars was not what it would have been had they refunded the money in the original currency taken – Euros (exchange rates fluctuate daily).  Not only that, as if that’s not enough, but it’s extremely confusing when you begin converting the multiple currencies. Make sure you ASK if a cancellation becomes necessary, in what currency they’ll make the refund. You can’t change the policy, but you’ll at least be informed.

I suggest you use a full size notebook page for every leg of the trip. Organize it any way you want, but make room for this: as you book, find out exactly by what time frame you have to cancel, and should that be necessary, exactly how much you’ll receive back assuming you cancel within that time frame.  Not a percentage, not a night’s worth, but the number of dollars/euros/pounds etc. If it’s not to be money, rather vouchers, get all the details of their restrictions for use. Note all this prominently on your planning page, the date, and the person’s name that gave you that information.

#3: Cash vs. Vouchers

I booked several legs of the trip through Mr. and Mrs. Smith. Happy with their customer service and responsiveness, the cancellation process irrevocably damaged my opinion of them. I hesitate to say I won’t use them again. I will say instead that I’ll attempt to avoid them in the future. Or for that matter, any other booking agent that attempts the same. Here’s why. I was generally aware of the cancellation policy. In other words, I understood that should I have to cancel my refund would be in vouchers that could only be used towards another Smith property and had to be used within a year.  Okay.  But here’s what I didn’t know. In order to use the vouchers I received upon the cancellation, a FULL prepayment (as in 100%) of the price would have to be made for the NEW trip. So for instance, come June we decide to use the vouchers for a stay at a Smith property in the U.S. I’m within the year restriction, but guess what? Instead of the requisite down payment to hold my reservation, in order to use my voucher, I have to give them the entirety of the cost of the stay. No dice. Not only will I NOT use the vouchers, but I have to cry foul on this. ALL the lessons I learned were due to my own lack of savvy. This however, is a bad business practice, aka “RIP-OFF”.

#4: Don’t Call Them!

Don’t ever call them.  If they’re not offering to call you to iron out any snafus, they don’t deserve your business. My credit card wouldn’t clear with our lodging company in Morocco. I felt guilty about that, as if it was my fault or the thought crossed my mind that maybe they thought I was attempting something I couldn’t afford. Add to that the need to get the particulars nailed down, and you’ve got me picking up the phone and making an international call when they asked me to.  It’s embarrassing to admit that. I was very upset at my stupidity when I received the phone bill. And incensed that they asked me to call in the first place.  There was nothing wrong with my credit card, they just had problems processing a U.S. card and they admitted mine wasn’t the first.

#5: International Wire Transfers

No credit card surcharges, no currency exchange issues, a way to put down a reservation hold and know exactly what the financial impact will be. Think again!

A small B&B in Andalusia required a deposit in the amount of $100 Euros and could only accept a wire transfer (with the balance in cash upon our arrival). I had our banker figure the exchange and wire the amount. She even agreed to waive their normal international wire transfer fee of $30 (nice!). We received a confirmation that USD of $149.24 had been debited from our account and $100 Euro sent to the B&B’s bank.

Things came unwound from there. An email comes from the proprietor of the B&B that a deposit of $85 Euro had been received.  I emailed her back reminding her she’d requested $100 Euro and that I had in hand confirmation $100 Euro had been wired directly to her bank account. I even got our banker into the fray, but nothing could be done. The proprietor’s bank had charged her an incoming wire fee and she had to pass that on to us, because, well, that’s the way business was done in Spain and she felt terrible that she hadn’t told me that upfront, she assumed I knew, and on and on. She blamed the misunderstanding on her bank in the end. Numerous emails were exchanged. But in the end, we only received credit for the $85 Euro.  I was helpless to combat this situation.

When I calculated what the fees were for the wire transfer of $149 USD, the total was $51 ($30 potential fee from our bank and $21 fee from the receiving bank – $15 Euro converted).  That’s just a small fee of 34% of the amount wired!!  Avoid international wire transfers unless you get all the particulars and fees assessed in writing ahead of time.

#6: Foreign Car Rental

Plan to spend triple the amount you would allocate for a similar amount of time stateside. The collision damage waivers are extremely pricey. But we felt we needed the best level of coverage offered. Even if that could have been reduced with a lower level of coverage, it was difficult deciphering what was covered and what wasn’t.

Since we were to be in the South of Spain for several days, we wanted to rent a car. With plans to take the AVE from Madrid to Cordoba, the plan was to pick up the car at the Cordoba train station. Even with the help of a travel agent, the first attempt at this would have required loading our luggage into a taxi for a short ride to the rental car pick-up. Not so bad on the trip in, but on the trip leaving, that element of unknown time threw up road blocks where scheduling was concerned. Even though the car rental agency showed up as being at the Cordoba train station, when we looked closely at the address, it was off-site. At the time we canceled the trip, a rental car had still not been locked down.

Forget the fine print. Ask more questions. As in a LOT of questions. Stupid questions. Get names and emails confirming what you were told if you can. If someone wants your business, they shouldn’t mind. And prepare for this: no matter how many questions you ask, how many t’s you cross and i’s dotted, there will still be a few unpleasant surprises upon a cancellation.

On a bright note, I loved TripIt (www.tripit.com) for organizing trip logistics. In one glance it allows you to see the itinerary for every day, addresses, phone numbers, flight or rail numbers, costs, confirmation numbers, level of accommodation booked, etc. I can’t think of a detail it won’t handle.

pink plate

Prefer to stay grounded?  No problem!  Join the Road Trip Revolution at the Solo Road Trip Page on Facebook.

Caveman Cookery, Meet Santa Fe Cuisine

January 28, 2011 - New Mexico,Travel & Taste Buds
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Black Bean Chili with Short Ribs – recipe below.

Caveman cookery. I’m partial to it. Recipes that can’t really be overcooked, don’t require a timer, rough chops are sufficient, measurements eyeballed – a dab here a skosh there a smidgen more, consistent outcomes,  served in what they were cooked, ingredients easy to come by and taste divine when served, are a few of my favorite things [recently watched The Sound of Music].

Take Collard Greens – their significance within the Southern culture and their heroic ability to lower cholesterol and fight cancer deserves capitalization. My husband and I love them. Possibly more than any single food item, they define Southern cuisine. Drinking pot likker, the highly concentrated, vitamin filled broth that results from cooking the greens down to a low gravy is a time honored hedonistic act that has resulted in more than one shooting at suppertime.

The reaction to the smell of cooking greens separates true Southerners from the wannabes.  I vote the turbid fragrance of greenery, soil, and spice that fills the house when they cook be bottled to take the place of Febreze.

“But I have never tasted meat, nor cabbage, nor corn, nor beans, nor fluid food as half as sweet as that first mess of greens.  —  James T.  Cotton Noe (1912)”.

I don’t know that guy, but I like him.

We Southerns take it on the chin for the amount of fried foods consumed – check out this technique for fried potatoes.

Oklahoma Fried Potatoes & Rocket Science

But I’m confident the amount of greens we eat counteracts that, since Collards are the undisputed king of all things good for you: read about their health benefits.  I calculate the bushels of Collards we eat in my kitchen every winter more than prepares our bodies for the stacks of hamburgers that fly off the summer grill.

Interestingly, the Greeks grew both Kale and Collards but made no distinction between them (an attempt to elevate collards to the cuisine level they merit).  Collards by the way, are considerably milder than Kale. Many wrongly believe the opposite.

There’s a wide choice of dark greens abundant during the winter months generally extending from December to April. And they’re so cheap you’ll cry.

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Collard greens are my choice green as they fall nicely in the Caveman Cookery Category (CCC) and have a great deal of texture and body; as opposed to Mustards, (from the mustard plant – kale and collards are a cabbage), which are more delicate in texture, and not in the Caveman Cookery Category (CCC). They require a proper cooking time, otherwise they go too soft and can become bitter (although I do love their peppery taste and will throw some in at the end of a collard cooking session). Turnip greens, the tops of turnips if you needed a hint, are the most bitter and chewiest/most substantial body quality of the bunch (too much so for me).

@thehomechef, Steve Collins, a chef in Santa Fe that was introduced to me via a Tweet from @santafetraveler (is that clear as black bean soup?) was gracious enough to give me the recipe for his Black Bean Chili with Short Ribs.  I didn’t tell him I’m a caveman cook or that I’d be serving the chili with Collard Greens. I’ve made the recipe a few times now, the first time I actually followed it. Since then I’ve refined it for the CCC (caveman cookery category).

Which really means that since I have kids in D.C. that are working their asses off in full time jobs during the day and spending nights plying their dream trade of musicians, while simultaneously making a gallant attempt at having normal lives that revolve around a real dinnertime, I took some liberties with the recipe – as in shortcuts.  I hope Steve won’t be offended when I tell him the shortcuts really don’t materially compromise the final product, much.

And in the recipe’s defense, I wouldn’t have experimented with it if it weren’t deserving of the investment in time.  It’s divine and if you wish to have a bit of Santa Fe Cuisine warm up your winter evening, you’ll make this recipe using any of its iterations. More than once.  And since I believe in giving credit where credit’s due, Steve says the original recipe came from Deborah Madison’s Green Restaurant Cookbook. But really, recipes are like stories.  A bit of personal embellishment, an alteration of the characters, a slight change of story progression, a pass on to others, and it becomes your own.   So thank you Steve for this recipe – it’s a wonderful winter indulgence.

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You asked the name of my kids’ band (son and future daughter-in-law might as well be a daughter)?  I thought I heard you ask that.  It’s North Meets South. As in he’s native Texan and she’s native North Dakotan. And they rock.  More people than I have said that (some that know what they’re talking about musically – they do more than simply watch The Sound of Music), so I make that statement simply because it’s true. If you live in the D.C. area, check their schedule for show dates. You could have them playing during your soon to be evening meal of Short Rib Black Bean Chili and Collard Greens. A glass of Italian Barolo would  make a nice accompaniment to the music and the meal.

North Meets South

North Meets South probably appreciates the plug.  Not so sure how they feel about being between a discussion of collard greens and chili.

SO. On with the cooking. Let’s start with the Collard Greens.

The Line Up…

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Put 3 quarts of water in a large pot. Add a package of salt pork, or bacon will do  (1/2 lb. –  I like it unsliced, but whatever..), 1/2 tsp. black pepper, 1/2 tsp. garlic powder, 1 TBL of seasoning salt, 1 TBL of hot sauce and 3 or 4 cloves of garlic (whole).  Slow boil for about 45 minutes to an hour.  Then add main character.

The Main Character…

Wash. It’s the hardest part.

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Trim off the thickest part of stem. The quickest technique is to fold the leaf and pull away from stem. Don’t bother trying to remove all the stem. Too much trouble and it doesn’t matter.

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Stack them as high as you dare

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Roll ’em…

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Slice like a jelly roll

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Rough chop

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Stuff them into the pot with the reduced broth, sitting on the lid if need be.  They will not be covered by the broth.  Doesn’t matter.  They make a bit of their own juice as they cook down.  And since you’ll cook them at a medium flame for about 15 minutes, stirring them every 5 minutes, they won’t burn.  After the 15 minutes, turn down to very low and take a nap.

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They’ll look pale and wimpy after about an hour.  Not to fret, they won’t taste pale and wimpy.

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Besides Black Bean Chili with Short Ribs, these are a few things I’ll serve with and/or on my mess o’greens.

  • olive oil
  • roasted garlic
  • dark sesame oil
  • Tabasco’s Spicy Soy Sauce (always in my cupboard, ordered by the case from Cajun Grocer).
  • cornbread. I don’t like the typically sweet Southern cornbread.  I make it with NO sugar in the batter, lots of butter melted in screaming hot cast iron skillet. Thick, crunchy exterior with the satisfying grit that can only be had from cornmeal. Moist, grainy interior. Yum.
  • hot peppers steeped in vinegar
  • a tomato
  • pinto beans
  • black eye peas

Black Bean Chili with Short Ribs

In a crock pot put 2 lbs of beef short ribs. Season the ribs with salt, 1 tsp ground cumin, 1 tsp ground coriander, 1 TBL chili powder, 1 cup of sliced thin red onion, and 1 cup tomato sauce.  Cook on low overnight. Remove from pot. De-bone, removing excess fat. Place meat back into crock pot.

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The original recipe calls for 1) dredging the ribs in a bit of flour and browning before adding to crock pot.  And 2) making your own ancho chile powder. Neither of which are difficult.  I made the first batch of chili utilizing these techniques, then dropped them for the streamlined version – no browning of the ribs and packaged ancho chile powder.

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warming through the dried ancho chiles before grinding them.

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use a blender for making the powder, not a food processor if you decide to make your own ancho chili powder

Back to the streamlined version:  In a large pan, saute 2 cups of diced onions (about 5 minutes) with one chopped Poblano pepper (purchased by accident, but then just decided to throw it in – original recipe does not call for one). Then add 2 cloves finely diced garlic and saute for another minute.  Add 3-4 TBL of ancho chile powder, 1 tsp ground chipotle powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, 2 – 16 oz cans black beans and 1 – 28 oz can diced tomatoes. Stir to Mix. Add to meat in the crock pot. Cook on low for another 2-3 hours.  Serve with collards – what else?

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Along with the accidental Poblano, this isn’t called for by the original recipe either. But I like using it for chili recipes (1 TBL).

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The Caveman Cook uses all the grease a food emits until the end.  She cooks with it. She doesn’t serve it.  I love this trick from my grandmother. I can only do the 3rd person schtick for so long.

Allow the pot to sit untended (in other words don’t stir for a bit). The grease will rise to the top. Take a slice of bread and toss it on.

It will immediately soak up the grease riding on the food like a stubborn storm cloud over a just cut hay meadow.

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‘Immediately’ means to toss it on, turn it, remove it.  Don’t let it sit. You don’t want it soaking up the liquid goodness, just the grease. If needed toss on another one.

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I also love these – Dingle crystal celtic flame patterned tumbler from Ireland’s Dingle Peninsula – a road trip I’ve yet to write about.  And its contents – vodka tonic, my drink of choice. Which segues into telling you my other favored kitchen trick is putting limes down the garbage disposal (from the vodka tonic). Works better than baking soda. I’m not sure how all that came about but it works.

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Newspapers and crockpots just go together – another kitchen trick.

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If the chili is too thick for your taste or it thickens too much overnight in the fridge,  add a splash of the wine you served, or beef broth.

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If this is the first blog post you’ve read that incorporated collard greens, chili, Italian Barolo wine, Dingle Peninsula hand blown crystal, grease removal, and a band poised for the big time, HONK.

Get your traveling foodie groove on over at Wanderlust and Lipstick, Wanderfood Wednesday.

Join the Road Trip Revolution at the Solo Road Trip Facebook Fan Page, here.

But I have never tasted meat, nor cabbage, nor corn, for beans, nor fluid food on half as sweet as that first mess of greens.
James T. Cotton Noe (1912)

 

The Grand Climb

 

Tammie DooleyAbout SRT... I’m a traveler, writer and photographer for whom the open road frequently summons. Adventurous solo road trips are a staple for me, and a curiosity. So I created this website to share them and inspire you to step out and give them a try. Welcome!

A soul that sees beauty may sometimes walk alone – Wolfgang Von Goethe

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